I remember when the pandemic first started and people were quick to share the fact that Shakespeare wrote some of his most famous plays while in lockdown. Although I can’t say I’ve produced anything on quite the same level as King Lear just yet, I have been able to achieve one pretty big personal victory: perfecting how to make fluffy scrambled eggs.
The breakfast staple can be difficult to get just right, which is something I’ve struggled with even as a lifelong fan of eggy dishes. My attempts would end up way too runny or too rubbery (and everything in between). I didn’t want to go full-IHOP and add pancake batter to my scramble for extra volume, but I knew there had to be an answer to my breakfast battle.
Then I stumbled on the humble secret ingredient that changed everything: Sour cream! I actually first heard about it on a teen drama I was binge watching at the time (a Norwegian series called Skam, if you must know) — not even a cooking show — but it really impressed me when I actually tried it for myself.
I usually eyeball about a couple teaspoons of sour cream for two eggs. If you want a healthier option, Greek yogurt works too, but it can be more difficult to blend with the egg since it’s a thicker consistency. Another major factor is making sure you’re whipping in some air with some vigorous whisking.
Here’s how my go-to scrambled eggs look before cooking them:
You might notice the small patches of white from sour cream that hasn’t quite mixed in all the way — that’s pretty typical in my experience. Those little globs tend to breakdown and seep into the rest of the eggs to give them extra oomph as it all heats up in the pan.
My other secret weapon: A tiny silicone spatula. Sure, I’ve gotten some decent scrambles without using my trusty little utensil, but it’s really been a game-changer when it comes to both getting all of the egg mixture out of my bowl and stirring them around easily in as they cook. I use the more petite one from the StarPack Premium Silicone Spatula Set ($11.95, Amazon), but it’s ultimately up to you which food-flipper you feel most comfortable with.
And here’s how my perfectly fluffy scrambled eggs turn out:
Look at that height! Those layers of fluffy goodness! All thanks to a dash of sour cream. I’ve tried other dairy-based methods (including a splash of milk or dollop of mayo), but none have satisfied my morning cravings quite as well as sour cream or Greek yogurt.
Give this easy trick a try the next time you’re in the mood for some fluffy scrambled eggs and I’m sure you’ll be just as pleased by the results!
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This article originally appeared on our sister site, Woman’s World.